twice cooked duck leg with green lentils

Ingredients

• 4 duck legs

Salt Mix

• 50g Mount Zero Coarse Pink Lake Salt

• ½ tsp black peppercorns

• 1 star anise

• 1 bay leaf

• 1 garlic clove

• Zest of ½ a lemon

• 2 sprigs of thyme

Confit

• Chicken stock (see recipe for quantities)

• Duck fat (see recipe for quantities)

• 1 bay leaf
• 2 sprigs of thyme

Green Lentils

• ½ carrots, finely diced

• ¼ brown onion, finely diced

• 1 stick celery, finely diced

• 2 garlic cloves, finely diced

• 150g Mount Zero French Green Lentils, rinsed and soaked for 30 minutes

• 5 sprigs of thyme, leaves picked and chopped

• 500ml chicken stock, plus more if needed

• Mount Zero Pink Lake Salt, to taste

• Freshly cracked black pepper, to taste

Fried Kipflers

• 6 kipfler potatoes, washed thoroughly and halved lengthways

• Vegetable oil, for frying

• Mount Zero Pink Lake Salt, to taste

Pickled Red Cabbage

• 50ml Mount Zero Frantoio Extra Virgin Olive Oil

• ¼ brown onion

• 1 clove garlic, peeled and lightly crushed

• ¼ tsp fennel seeds

• ¼ red cabbage, sliced approx. 5mm thick

• Mount Zero Red Wine Vinegar, to taste

• Mount Zero Pink Lake Salt, to taste

• Freshly cracked black pepper, to taste